Instructions: Sift flour, baking powder, baking soda and salt together; set aside.

Combine egg, sugar, tea granules, oil and buttermilk and mix well. Make a well in center of dry ingredients and gently stir in egg mixture. Add sweet potatoes and pecans. Pour mixture into two (1 lb.) coffee cans. Cover with aluminum foil and secure with heavy duty rubber bands. Set containers on rack in heavy duty pot and fill half of pot with boiling water. Return to a gentle boil. Cover pot and steam for 1 hour and 30 minutes, adding more water if necessary. Gently remove bread from cans and cool.

Spread with orange cream cheese.

FROSTING: Beat cream cheese until smooth. Add orange rind and orange juice and blend well. Stir in pecans or walnuts

The Sweet Potato Cafe : Links to yam recipes on the internet run by Pamela

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